LoneWolfPR
Well-Known Member
Remember, this recipe is supposed to be VERY dry, so take that into consideration. Also, the final product is supposed to be carbonated.
Man, I love Apfelwein
- Thread starter EdWort
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Remember, this recipe is supposed to be VERY dry, so take that into consideration. Also, the final product is supposed to be carbonated.
LoneWolfPR
Well-Known Member
Since I didn't get an answer I'll re ask in case anyone knows. Because this is so high in alcohol, will I need to repitch yeast for bottle conditioning or will the Montrachet hold out better for this than regular brewers yeast?
LoneWolfPR said:
I haven't had any problems bottle carbonating it, even with that batch I made with significantly more sugar than instructed (not that I recommend that).
The only thing I've noticed is that it may take longer to carbonate as the alcohol level gets higher, but this shouldn't be a major issue since you'd probably be leaving it longer than that to age and allow the flavours to develop/settle.
Relax don't worry have a home brew
I just bottled my applewein it bulk aged for 1.5 years. it tastes amazing. i did use regular sugar. I always let mine age for at least 6 months weather it be in a bottle or bulk. I've found that this stuff gets so much better with age, (just make sure u keep your airlock filled) is use vodka in mine. I always rack mine to a secondary after the initial ferment (as i only have two primaries). I've also read some comments regarding it tasting fizzy, that would be a because it has not been degassed. Always degas unless you are making a champagne.
Ed does not post on here as of late but if you send him a message he will almost always get back to you.
Ed does not post on here as of late but if you send him a message he will almost always get back to you.
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
LoneWolfPR
Well-Known Member
Isn't it supposed to taste fizzy? I thought this was supposed to be carbonated.
So the other day I was drinking merlot and racked my apfelwein using the slurry for skeeter pee. During this I "stole" a glass and was unimpressed. Today I came home from work and WANTED some so ( i know I shouldn't take from Carboy) i "stole" a glass. I liked it better and now I am having another one and liking it. I know I should (and will) wait for it to age. But I take back what I said the other day hehe... I likey. Can't wait to taste in a few months! I am going to start another batch cheers!!!!!
...glad you came around!
Just got home from work to find that SWMBO had opened and finished about 2/3 of the bottle of 50/50 cranapfelwine that I'd thrown in the fridge...haven't tasted yet, but I think the cranberry tannins/acids do it good...the dregs in her wineglass smelled much more of "wine" than the previous pure-apple apfelwines....will taste some after sleep....
LoneTreeFarms
Well-Known Member
NOOOO. you shouldn't need to add any additional yeast, and definitely not at bottling time. if you're going to backsweeten you need to add sorbate and campden tabs first.
louie0202
Well-Known Member
Just found a 1 year old bottle....very different then the young stuff.....good news is I made another batch of February of last year....and have a ton of that, looks like I will have to make another 5 gallons soon.
I searched a few times and didn't find a direct answer. I want to keg half and bottle half of my batch. It's been in primary for months and tastes great to me.
Bottled will be dry and the keg will be back sweetened.
For the bottling do I use priming sugar like I do with beer and let it bottle carb? Same quantities as bottling beer on the sugar?
I then want to keg the other half. This half needs to have the yeast killed, correct? Or would the cold fridge be enough to prohibit fermentation if I add wine conditioner? Is potasium sorbate the primary weapon here? Is anything else needed? If I transfer to keg, add the potasium sorbate to the keg in appropriate dose, how long do I wait to add my sweetener, wine conditioner? Is anything else other than potasium sorbate required?
Thanks all.
Bottled will be dry and the keg will be back sweetened.
For the bottling do I use priming sugar like I do with beer and let it bottle carb? Same quantities as bottling beer on the sugar?
I then want to keg the other half. This half needs to have the yeast killed, correct? Or would the cold fridge be enough to prohibit fermentation if I add wine conditioner? Is potasium sorbate the primary weapon here? Is anything else needed? If I transfer to keg, add the potasium sorbate to the keg in appropriate dose, how long do I wait to add my sweetener, wine conditioner? Is anything else other than potasium sorbate required?
Thanks all.
With fall's onset and no cider left from previous batches.... I mixed up six gallons of apfelwein with two pounds of light brown sugar and a packet of champagne yeast. I'll have it jugged in time for Thanksgiving. I may put some cinnamon it it when I jug the magic elixir.
Just a quick question regarding body. I just tasted my first two batches (one with montrachet and one with nottingham yeasts) Both had a good aroma and the alcohol flavor was prevalent, however the body was just not there, it had a very thin profile. Both were assembled on august 10th , does the body develop in this recipe hence the recommendations of "it gets better with age" Ideally I was hoping that this would be worth presenting by thanksgiving, any input?
Just a quick question regarding body. I just tasted my first two batches (one with montrachet and one with nottingham yeasts) Both had a good aroma and the alcohol flavor was prevalent, however the body was just not there, it had a very thin profile. Both were assembled on august 10th , does the body develop in this recipe hence the recommendations of "it gets better with age" Ideally I was hoping that this would be worth presenting by thanksgiving, any input?
Not sure what to say about the "body"....it's a wine, so it'll never have the same "thickness" as a cider or beer.
As far as your timeline, like most people new to this recipe, you are trying to rush it. Ideally, you want at least 2-3 months in your carboy, followed by several months (common recommendation is at least 6 months) either bulk aging or bottle-conditioning. If you want it sparkling/carbonated, add some more time. WINE IS NOT BEER - YOU WILL NOT WANT TO DRINK IT IN A FEW WEEKS. Even after the first month or two it's not really all that good. Be patient, give it time. Whip up a nice pumpkin ale for Turkey Day and plan to drown everyone in apfelwine NEXT year....it'll be worth the wait!
wookiemofo
Well-Known Member
Anyone know how much yeast are left in a carboy that's been bulk aging for almost 10 months? Racked off the lees twice. I just kegged it yesterday, and backsweetened )1 cup brown sugar, cinnamon and 2 cans of concentrate). But I won't have room for the keg in the fridge for a few weeks, at which time I was going to force carb it for a halloween party. I did fill a plastic bottle to monitor. I'm wondering if I need to stop on my way home and get some additions to make sure it's totally done with yeast. I just assumed since it's been sitting for 10 months that they'd be good and sleepy, or gone.
My first post here on HomeBrewTalk. Just had some thoughts on this epic thread. When this thread started, I was 17 and a senior in high school. Since then I have taken up drinking, graduated from college, started working, started brewing, got married and I am finally about to bottle my first batch of Apfelwein. Cheers!
My first post here on HomeBrewTalk. Just had some thoughts on this epic thread. When this thread started, I was 17 and a senior in high school. Since then I have taken up drinking, graduated from college, started working, started brewing, got married and I am finally about to bottle my first batch of Apfelwein. Cheers!
Oy! Talk about a damn reality check.....I'm gettin' old...:fro:
Just bottled this yesterday, and I can tell it's gonna be amazing. After sampling a glass it was very dry and had a minor sweetness in the background. I can't wait to see what it'll taste like a few months down the road.
EnjoyGoodBeer
Well-Known Member
Hellz yeah im doing this batch next week. Gonna try to let age for a year. But I know me gonna have to by a extra bucket for 2 batches cause I wont be able to wait till next season to share. Prost all!
JacktheKnife
Well-Known Member
Gentlemen,
After a long absence from the forum I wanted to get back into the brewing thing, specifically Apfelwein. I used to brew with LME but coming home from a 5 month stay in the hospital after my motorcycle wreck {2001}
I opened the 5 gallon buckets of LME to find an inch of white mold on top. I brewed with it and it gave you a buzz but tasted bad. So I started using DME. Then a 55 Lb sack of DME went up in price $35. - $40. over night and I figured my 57 cent, 6 3/4% alcohol homebrew now cost 93 cents, and I can buy a beer for 93 cents so rather than go back to LME I stopped brewing.
I always had a problem with drinking my homebrew before it was ready. From drinking out of the primary, to drinking out of the secondary, to drinking it before it was carbonated I rarely let it stay the required 3-4 months in the bottle before I drank it. Store bought beer is always ready so I just drank store bought beer. Also since I am a coon hunter I refused to spend all the cool weather, all coon hunting season in the kitchen slaving over a hot brew pot to save 15 cents on a 12 oz beer.
Then I got a new Doctor who told me: "Jack, your health depends on you not drinking beer." So everything went from bad to worse and I got even more depressed.
I thought about it and realized my Doctor being from India doesn't drink beer. I mean who ever heard of a beer made in India. Ever hear of 'Mahatma Beer'? How about 'Yogi Beer?' I realized I was worrying needlessly and I needed a beer so rather than brew beer with all the cooking and mess I thought I would just make Apfelwein. I still have my 3- 7 1/2 gallon primaries and my 3- 5 gallon secondaries and if the first few batches were made with no sugar there would be little waiting before I could drink it. Then a few batches with sugar and try to put them back to age. 22.5 gallons of 6- 6.5%, 15 gallons of 8.5% and the first batch being ready early because of being sugarless I can make another batch in the primaries.
I liked my old recipe for ale mein acht pfund hammerbier, 'Crystal Bisquet'.
I gave two bottles to a nurse at the Hospital and it got rave reports. {One of the few batches that had been in the bottle for 3-4 months} I like to brew and I like to drink beer. I like to coon hunt too so I will just have to work harder. I get a disability check Wednesday and I'll go buy apple juice and yeast and get started. Get my old brewing stuff down from the attic, my Hamilton Tavern apron from Lanark Scotland 1743, clean up all the gear and get busy. It's good to be back...
Jack the Knife
{Jack Hamilton}
and Dukedog
{Sandymay died last March}
After a long absence from the forum I wanted to get back into the brewing thing, specifically Apfelwein. I used to brew with LME but coming home from a 5 month stay in the hospital after my motorcycle wreck {2001}
I opened the 5 gallon buckets of LME to find an inch of white mold on top. I brewed with it and it gave you a buzz but tasted bad. So I started using DME. Then a 55 Lb sack of DME went up in price $35. - $40. over night and I figured my 57 cent, 6 3/4% alcohol homebrew now cost 93 cents, and I can buy a beer for 93 cents so rather than go back to LME I stopped brewing.
I always had a problem with drinking my homebrew before it was ready. From drinking out of the primary, to drinking out of the secondary, to drinking it before it was carbonated I rarely let it stay the required 3-4 months in the bottle before I drank it. Store bought beer is always ready so I just drank store bought beer. Also since I am a coon hunter I refused to spend all the cool weather, all coon hunting season in the kitchen slaving over a hot brew pot to save 15 cents on a 12 oz beer.
Then I got a new Doctor who told me: "Jack, your health depends on you not drinking beer." So everything went from bad to worse and I got even more depressed.
I thought about it and realized my Doctor being from India doesn't drink beer. I mean who ever heard of a beer made in India. Ever hear of 'Mahatma Beer'? How about 'Yogi Beer?' I realized I was worrying needlessly and I needed a beer so rather than brew beer with all the cooking and mess I thought I would just make Apfelwein. I still have my 3- 7 1/2 gallon primaries and my 3- 5 gallon secondaries and if the first few batches were made with no sugar there would be little waiting before I could drink it. Then a few batches with sugar and try to put them back to age. 22.5 gallons of 6- 6.5%, 15 gallons of 8.5% and the first batch being ready early because of being sugarless I can make another batch in the primaries.
I liked my old recipe for ale mein acht pfund hammerbier, 'Crystal Bisquet'.
I gave two bottles to a nurse at the Hospital and it got rave reports. {One of the few batches that had been in the bottle for 3-4 months} I like to brew and I like to drink beer. I like to coon hunt too so I will just have to work harder. I get a disability check Wednesday and I'll go buy apple juice and yeast and get started. Get my old brewing stuff down from the attic, my Hamilton Tavern apron from Lanark Scotland 1743, clean up all the gear and get busy. It's good to be back...
Jack the Knife
{Jack Hamilton}
and Dukedog
{Sandymay died last March}
Welcome back Jack. All things in moderation.
Started my batch on August 13 and it has been 6 weeks now. I am planning on bottling and letting it carb. Can I get some input on leaving it dry vs sweetening with apple concentrate?
Also when I rack the wine off of the lees, would it be a good idea to leave the lees in there and start a batch of skeeter pee right on top?
Also when I rack the wine off of the lees, would it be a good idea to leave the lees in there and start a batch of skeeter pee right on top?
Tritonal
Well-Known Member
I started 5 gallons of this about 2 weeks ago, I've noticed there hasn't been any bubbling in the airlock for a good 4 days so I decided to check it out with the hydrometer and it is at 1.00 right now. Is that to quick or does that sound about right? I know the directions say it doesnt require racking to a secondary but would it hurt at all if I did rack it to a glass carboy?
Main fermentation is probably done, but leave it in until it clears. Generally about 4 weeks, though I always leave it in for at least 8 weeks. No need for secondary, but it probably won't hurt. Then again, the yeasties are probably still gobbling up some of the byproducts and it is best to leave them to it until they pretty much all drop out.
Tritonal
Well-Known Member
sounds like a plan! Thanks!
